In a large mixing bowl, cream together butter, sugar, vanilla and rum extract until thoroughly combined. Add eggs, one at a time, beating until combined. Mix in honey and mashed bananas until well combined. Add the dry ingredients and stir just until combined - fold in the dried pineapple. Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Sprinkle the batter with coconut.

Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 18 to 25 minutes. Remove from the oven and set the pan on a wire rack for about 5 minutes. Carefully remove each muffin and place on a wire rack to finish cooling.